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METHOD FOR PRODUCING QUARK MASS WITH IMPROVED FLAVOUR PROPERTIES
METHOD FOR PRODUCING QUARK MASS WITH IMPROVED FLAVOUR PROPERTIES
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机译：生产具有改良风味的夸克质量的方法
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摘要
The invention provides a quark matrix with improved taste characteristics, which can be obtained by the following steps: (a) the raw milk is subjected to heat treatment, cream is separated; (b) the degreased milk obtained by the method is subjected to ultrafiltration, and microfiltration, and/or reverse osmosis to obtain a high-protein residue R1 and a high-lactose filtrate P1; (c) lactose is used, wherein the use amount of the lactose is corresponding to the amount of lactose separated in the ultrafiltration step as filtrate; (d) the thickened product obtained by the method is subjected to heat treatment until the change is started; (e) the obtained modified product is fermented by adding a leavening agent culture and chymosin; (f) the obtained fermentation product is adjusted to a defined dry matter and protein content.
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